In a colander, drain and rinse a 46-ounce jar of dill pickles with water, but reserve 1/8 cup of pickle juice.

Refrigerate well-drained pickles covered only with paper towels or clean dish cloth. Pickles should be used when dry and well chilled.

In a large bowl, whisk together flour, cornstarch and baking powder. Make a well in the center. All at once, add the water, egg yolk, and pickle juice. Whisk the mixture to make a smooth batter. Cover the bowl and refrigerate for 30 minutes.

In a deep fryer or large deep saucepan, heat at least 2inches of oil to 375 degrees F.

In batches, use tongs to dip dry, chilled pickle slices in the batter, evenly coating them. Without crowding, place batter coated slices in hot oil. Fry until golden and crisp, about 1 1/2 to 2 minutes. Drain on paper towels; serve immediately or as soon as possible. If you need to reheat, place in 375-degree oven, uncovered just until hot.

These are fabulous  especially when served immediately. But still irresistible and almost as fabulous, when reheated. They are usually served as an appetizer, followed by blackened fish, coleslaw and key lime pie for dessert.